Tart with Smoked Trout and Beetroot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 3 egg (s)
- 500 g beetroot
- 1 teaspoon white wine vinegar
- 125 g smoked trout fillet (s)
- 150 g crème fraîche
- 100 g natural yourt
- 1 tablespoon horseradish
- 1 pot water
- some dill, fresher
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, a little salt, butter, 1 egg and 2 - 3 tablespoons of water well, wrap in cling film and put in the refrigerator for 45 minutes.
- Peel and dice the beetroot with gloves and cook in water for about 40 minutes. Drain and let cool down a bit. Mix in the vinegar. Cut the trout fillet into bite-sized pieces.
- For the topping, mix together 2 eggs, crème fraîche, yogurt and horseradish, season with salt and pepper and work in the chopped dill.
- Roll out the dough in a lightly greased tart pan. Spread the diced beetroot and the smoked fish on top. Douse with the pour. Bake in the preheated oven for about 30 minutes.
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